Diomed12
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- Jan 8, 2019
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After reading some information from a non-alcoholic brewery - I believe it was Surreal Brewing - about how they made their beverages by following traditional brewing techniques to achieve 0.5% ABV, I decided to try something similar. The basic process is that I always use wheat malt as my base for body, I target an OG of 1.010 to 1.015 to restrict ABV, and I mash hot (165F for 60 minutes) to lower attenuation. Outside of that, I follow typical brewing processes.
Based on the batches I have made so far, trends I've noticed are:
Based on the batches I have made so far, trends I've noticed are:
- My efficiency takes about a 10% hit compared to my standard beer brewing (75% vs 85%)
- I use about 2 lb of grain in a 5 gallon batch to hit my target OG
- Attenuation stays in the 40-45% range across various yeasts
- Sulfur is prominent for the first 2 weeks of bottle conditioning but dissipates by the end of the third week
- For hoppy styles, 25 IBUs is pleasant while anything above 30 IBUs becomes harsh
- Also for hoppy styles, flameout and dry hop amounts of 4+ oz each in 5 gallons is needed to achieve noticeable hop aroma and flavor